Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil

Journal of the Science of Food and Agriculture

Volumn 90, Issue 4, 2010, Pages 703-711

  Adhikari, Prakash ^a   Shin, Jung Ah ^a   Lee, Jeung Hee ^a   Hu, Jiang Ning ^a   Zhu, Xue Mei ^a   Akoh, Casimir C ^b   Lee, Ki Teak ^a  

^a Chungnam National University   (South Korea)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Enzymatic interesterification; Oxidative stability; Palm stearin; Polymorphism; Rice bran oil; Solid fat content

Indexed keywords

FATTY ACID; MARGARINE; TRANS FATTY ACID; TRIACYLGLYCEROL; TRIACYLGLYCEROL LIPASE; VEGETABLE OIL; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; COCONUT; CYCADOPHYTA; ESTERIFICATION; FOOD HANDLING; METABOLISM; METHODOLOGY; RICE; X RAY DIFFRACTION; PROCEDURES;

COCOS; CYCADOPHYTA; ESTERIFICATION; FATTY ACIDS; FOOD TECHNOLOGY; LIPASE; MARGARINE; ORYZA SATIVA; PLANT OILS; PLANT PROTEINS; TRANS FATTY ACIDS; TRIGLYCERIDES; X-RAY DIFFRACTION;

ELAEIS;

EID: 76749147046     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3872     Document Type: Article

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